CSA Week #16

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  • Radishes
  • Pac Choi
  • Leeks
  • Carrots
  • Potatoes
  • Tomatoes
  • Peppers
  • Red onions
  • Parsley
  • Delicata squash
  • Lacinato Kale
  • Pears

Some sites only:

  • Eggplant

Veggie Storage and Preparation Tips:

WINTER SQUASH:  Store Winter Squash in a cool, dry, dark place with good ventilation. They should keep for up to a month or more, depending on the variety. You can also incorporate Winter Squash into a beautiful arrangement for your table. They won’t keep quite as long at room temperature, but if they are sitting on your table, you might be inspired to eat them more quickly. Once squash has been cut, you can wrap the pieces in plastic and store them in the refrigerator for 5-7 days.

To bake Winter Squash, cut in half, scoop out the seeds and pulp and place the halves, cut side down, on a baking dish filled with about a half-inch water.  You can also bake without the water, just lightly grease a baking sheet or use parchment paper. Bake at 350 degrees until halves are completely soft and just starting to collapse (45 min to 1 hour or more, depending on the size). Remove them from the oven, fill w/butter, seasonings, or fillings, and serve them in the shell.

Winter Squash can be substituted in pies and baked goods. Try using it instead of pumpkin or sweet potatoes in dessert recipes. While the oven is still hot, try roasting the seeds after mixing them with a little oil and seasonings of your choice.

ImagePARSLEY: Wrap Parsley in a damp towel or place upright in a container with an inch of water & refrigerate for short-term storage. For longer storage, Parsley can be dried. Check your favorite cookbook for dehydrating info.

Parsley can be tossed into salads with other greens, or chopped into any chilled pasta or vegetable salad. It is excellent in soups, stews, and stir-fries; only remember to add it toward the end or after cooking is completed to retain color, flavor and nutrition.

LEEKS: Place unwashed and dry leeks in plastic bag and store in a drawer of your refrigerator. Leeks will store well for up to 2 weeks. To clean leeks for cooking: trim roots, remove green tops (which can be used in soup stock), and peel off outer leaf layer removing any hidden dirt. Cut in half lengthwise and chop (most recipes only use white portion). Leeks can be substituted for any recipe calling for onions. They develop the best flavor when cooked or sautéed slowly.

Recipes!

Quick Pickled Radish Recipe From marthastewart.com

Ingredients:

  • 2/3 cup red-wine vinegar
  • ½ cup sugar
  • Coarse salt
  • 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced

In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

Here are some more recipes to try:

Radish basics and lots of radish recipes, from marthastewart.com

Roasted Delicata Squash Recipe from summertomato.com

Braised Leek and Feta, sent to us by a farmers market shopper Karen, from Cheap Thrills Cuisine

Potato Leek and Cheddar Soup from NaturallyElla.com

Hello everyone! This week the box is absolutely brimming with the bounty of the harvest season. We are transitioning into our fall crops, with the appearance of delicata squash, storage potatoes, and leeks! There are so many delicious combinations in your box. I am looking forward to making potatoes with parsley and butter, maybe some potato leek soup, and a big kale, Pac choi, pepper and tomato stir fry. I love roasted delicata squash, and I’m looking forward to enjoying more of those delicious pears from Mt. Hood Organics. The variety of pears this week is called “starkrimson.”

Last Wednesday was the big squash and potato harvest. I think these big harvests are satisfying. There is something great about going out to the field and bringing in a crop all at once. We have watched the plants grow, the squash size up, and now to gather it all into bags and totes and bring it in for the winter is fulfilling. There are always big crews of people for these harvests, and the camaraderie throughout the day is strong. Everyone is working hard and fast, but laughter can still be heard over the roar of the tractors. Ella and  I went out to the field to document this fun harvest and give you an idea of what it’s like to be out in the field!

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This is the potato digging crew, riding on our potato digger! As you can see they are all very excited to be out there bringing in the taters!

The digger digs up the potatoes and spits them out onto a conveyor belt that then brings the potatoes to the people who sort the good ones out and place them on another conveyor that brings the potatoes to the person who bags them up!

The digger digs up the potatoes and spits them out onto a conveyor belt that then brings the potatoes to the people who sort the good ones out and place them on another conveyor that brings the potatoes to the person who bags them up!

IMGP3725IMGP3719IMGP3730IMGP3727IMGP3728Next we moved on to the squash field, which was right nest to the potato harvest, and it looks so beautiful out there, with all the different colors of squash. The vines have died back revealing the oranges, greens, and cream colors of all the delicious squash we grow.

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The crew begins the squash harvest by clipping off the squash from the vines and making piles in the beds so that the tractor can come through the field with wooden totes on each end for the squash to be then loaded and carried up to the barn.

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This was more for the photo opportunity than the real way they collected the squash, DJ and Emma are playing a great game of “catch the squash” though!

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They really collected the squash into yellow bins and placed them into the totes, (a much faster way)

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They harvested 8 totes of Delicata squash…that’s about 8,400 squash for the CSA and farmers markets!

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Even the almost Three-year-old is excited about delicata squash!

We hope you enjoy this beautiful (and heavy!) box, let me know if you have any delicious recipes to share with all these goodies!

Have a great week, happy fall!

-Sara

 

5 thoughts on “CSA Week #16

  1. If I want someone else to pick up my CSA..would I need to contact/confirm with the farm beforehand or just have my alternate pick it up?

    _____

  2. My first thought when seeing this week’s basket was potato leek soup. However my husband is not a huge fan of soup and potato leek can be a bit bland. I came up with this one while helping my son fall asleep. The garlic and bacon will keep my husband interested. For some reason both my boys napped at the same time Friday afternoon giving me time to make this. In their honor I will call it Greenie Beanie Soup. Roast the garlic well in advance so it cools and you don’t burn your fingers getting it into the soup.

    Ingredients
    Olive oil
    2 leeks halved and chopped
    2 potatoes cubed
    2 cans white beans
    4 cups broth
    2 bulbs roasted garlic smooshed
    ½ bunch parsley chopped
    2 sprigs thyme de stemmed
    1 bunch kale finely chopped
    6 slices bacon chopped and fried crispy
    Salt and pepper

    Get the leeks going in olive oil over med high head while you chopped the potatoes. In a separate pan fry the bacon. Drain the bacon on a paper towel and set aside. Add potatoes to leeks and salt and pepper. Let these sauté for a couple of minutes while you open cans and smoosh the roasted garlic. Add beans, broth, thyme and garlic and bring to a simmer. Let simmer while you chop the parsley and kale. Wait till the potatoes are almost cooked (about 10 minutes) before adding the parsley and kale. Simmer until the kale is just tender (don’t over cook the greens). I used a submersion blender to blend the soup about half way to give it a creamy texture. Stir in the bacon at the end. This soup will freeze well.

    If you have never roasted garlic here is how: http://www.simplyrecipes.com/recipes/roasted_garlic/
    Just squeeze the entire bulb to get the cloves out.

    I did four bulbs and will mix the other two with olive oil and toss with cooked pasta, the remaining parsley and parmesans cheese later this week.

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